The Cambridge world history of food editors, Kenneth F. Kiple, Kriemhild Cone�e Ornelas.
Material type:
TextPublication details: Cambridge, UK ; New York : Cambridge University Press, 2000.Description: 2 V. (xlii, 2153 p.) : ill. ; 26 cmISBN: - 052140214X (v.1)
- 0521402158 (v.2)
- 0521402166 (slipcase set)
- 641.309 KIC
- TX353 .C255 2000
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Chattogram Veterinary and Animal Sciences University, Library General Stacks | 641.309 KIC (Browse shelf(Opens below)) | 1 | Available | 002753 |
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| 641.308 EME Essential guide to food additives. | 641.308 EME Essential guide to food additives. | 641.309 KIC The Cambridge world history of food | 641.309 KIC The Cambridge world history of food | 641.331 SEC Cereal Grains : properties, processing, and nutritional attributes. | 641.392 NOH Handbook of seafood and seafood products analysis / | 641.57 RAP Protein additives in foodservice preparations / |
Includes bibliographical references and index.
"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topcs such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.
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